Pea & Bacon Potato Hash

Let potato hash become your new obsession with this Bacon Pesto Pea Hash on !

Hello, Pea & Bacon Potato Hash! 

Last year I was on a pizza kick. This year, I’m all about making really quick hashes.

I think it started when I had leftover roasted potatoes in one of my weekly Meal Preps. 

Bacon Pesto Potato Hash // shutterbean

What I like about hashes is that they’re a great way to clean out your fridge. I had a cup of fresh peas and 4 strips of bacon to use up, so I threw this hash together before I left for my trip. I also added some pesto and crumbled goat cheese for good measure.

Bacon Pesto Potato Hash // shutterbean

Oh yeah and red pepper flakes because I love spice. Talk about Easy Gourmet! Hopefully this makes you consider having cooked potatoes in your fridge every week. You’re seriously a few minutes away from an incredible dinner…breakfast or lunch.

And we’re off!

Bacon Pesto Potato Hash // shutterbean

First we cook the bacon. Cast Iron Skillets are necessary for good hashes. I obsessively season mine.

Bacon Pesto Potato Hash // shutterbean

Bacon fried.

My Everyday Life: Week 20

Let’s reserve some of that fat for the potatoes. We don’t need this big much fat though.

Bacon goes on a paper towel off to the side.


Cut up the potatoes. I like when some of the skin hangs off because I know it’s gonna get crisped up.

Bacon Pesto Potato Hash // shutterbean

And we cook. I add just a little bit of olive oil to help the crisping.

Bacon Pesto Potato Hash // shutterbean

The key is to stir them only a few times. We want crispy bits.

Bacon Pesto Potato Hash // shutterbean

Add in the peas and onions. We do this towards the end because we are looking for the peas to still be tender and the onions to be translucent.

Bacon Pesto Potato Hash // shutterbean

After a few minutes we add the bacon back in.

Bacon Pesto Potato Hash // shutterbean

Make two wells for eggs. Drizzle a little bit of olive oil in there.

Bacon Pesto Potato Hash // shutterbean

Eggs go in.

Bacon Pesto Potato Hash // shutterbean

COOKED!  Waiting for toppings.

Bacon Pesto Potato Hash // shutterbean

Pesto & goat cheese topping!

Bacon Pesto Potato Hash // shutterbean

A little extra red pepper flakes for me.

Bacon Pesto Potato Hash // shutterbean


Pea & Bacon Potato Hash

serves 2

  • 4 strips bacon, roughly chopped
  • 2 cooked Yukon gold potatoes, cut into 1 inch chunks
  • a few glugs of olive oil
  • 1 cup fresh peas
  • 1/2 medium onion, chopped
  • salt & pepper
  • pinch red pepper flakes
  • 2 large eggs
  • 2-3 tablespoons fresh pesto
  • 3 tablespoons crumbled goat cheese

Cook bacon in a cast iron skillet over medium-high heat until crispy, about 4 to 5 minutes. Transfer bacon to a paper towel lined plate with a slotted spoon.  Reserve 2-3 tablespoons of the bacon fat and cook the potatoes until all sides are crispy, about 5 to 7 minutes. Be sure to stir the potatoes seldom or else you won’t get nicely crispy bits. Add the peas and onions to the potatoes with a generous pinch of red pepper flakes. Season with salt and pepper and cook for another 4 to 5 minutes, or until the onions have become translucent and the peas have softened. Stir in the reserved bacon and cook for another minute.

Make two wells in the center of the skillet. Drizzle each well with a glug of olive oil and drop an egg into each well. Cook until the eggs have set.  Remove skillet from the heat and add dollops of pesto and goat cheese to the skillet. Add additional salt & pepper to the eggs and a pinch of red pepper flakes. Serve immediately.

  • Allyn

    We’re huge fans of hashes on the weekends (that sounded weirder than I expected…), since we have more time and they make a perfect brunchy type of meal, in addition to being great for cleaning out the fridge/freezer in preparation for a new week and lots of meal prep. Love the addition of peas!
    We made a hash yesterday and topped it off with my new obsession: Tobasco now makes Sriracha. It is glorious.

    • Tracy

      When I went to visit Tabasco, the were talking about the sriracha in production! I am so excited to see it on the shelves!

  • Amber

    This looks great! I know myself, though, and I’d probably end up adding a ton of garlic.

  • Abby

    This looks so incredibly delicious. Love!

  • Jenna

    Looks amazing, I better get on to roasting some potatoes. Mmm & garlic as the commenter above suggested

    • Tracy

      I thought about adding garlic, but I was out and the pesto made it filled with flavor. Didn’t miss it at all!

  • Caitlin

    roasted potatoes + cheese + green veg + egg is SO a big thing in our house right now. so easy and carby (heh) and satisfying. love the addition of peas and goat cheese here! yum!

  • Emma in Sydney

    What is this ‘leftover roast potatoes’ of which you speak? With a teenager in the house, this is not a thing, as you will find in about 8 years 😉

    • Tracy

      I hope in 8 years that my kid will like roasted potatoes. I will be forever grateful if he does!

  • Katie @ Mom's Kitchen Handbook

    I’m all about repurposing leftovers…this is perfect.

  • Rita Maria

    why did I read this when I’m so hungry?!!!! I can’t wait to try this!

  • Mary Frances

    Yum!! This looks so tasty yet simple to prepare. Will have to try this for brunch one weekend morning!

  • Millie | Add A Little

    Looks delicious and love the addition of pesto – yum!

  • aida mollenkamp

    I’m with you on the hash obsession!

  • Heather Wischmann

    I love it! I made a batch of pesto this weekend and knew it was missing something! It was the bacon, the peas, the potatoes and the egg. 🙂 Lovely. Thank you.

  • cori

    I made this tonight for dinner for me and my husband! I used 3 small yukons…medium maybe… and microwaved them because I did not plan ahead. We used asparagus instead of peas as well because I thought we had peas and I was wrong..whoops. I just added a it of stock and covered the skillet which made the potatoes cook down more than I imagine you wanted. BUT it turned out amazing!!! Semi smashed chunks of potatoes browned on some sides to a crisp. I also have a weird texture thing with eggs so I cooked them on the side sunny side up! Thanks!

Leave a Comment